I mentioned in my last post that I tend to go through phases with cooking. Right now I’m on a roasting kick! I. Love. Roasted. Veggies. Especially during the wintertime! The fact that it’s a super-easy, no fuss way to cook helps a bit, but I love the different flavors and textures that come out when you roast.
Some of my favorites:
Carrots (which get really sweet), sweet potatoes, celery (which has a nice natural kick to it when roasted- even better with some chili powder), mushrooms (obviously), tomatoes (they get super juicy, especially the plum or cherry tomatoes, because you can throw them in whole), asparagus (freaking delicious all the time, raw or roasted), cauliflower (roasted or dipped in something are the only ways I like cauliflower at all), and any kind of starchy veggie- i.e. squash, zucchini, etc.
When I made this dish, I had a surplus of carrots, mushrooms and spinach, and a lack of everything else. (I was supposed to make stuffed mushrooms for my Grandmother’s wedding on Sunday, but when our plans fell through, I ended up with 60 baby bella mushrooms and three bags of spinach.) So, I decided to roast a weeks worth of carrots and mushrooms and “butter” wilt the spinach with garlic on the stove to go with it (Earth Balance butter, of course). And it was delicious! The buttery, garlic-y spinach with the olive oil and seasonings of the roasted veggies made for a super decadent dish. (I can tell you one thing, it didn’t even come close to ‘tasting’ vegan.) So, I definitely recommend making the garlic “butter” wilted spinach for an omni friend, because they would never know the difference.
Roast away, friends!!!